Ingredients
Scale
1 x Double 8 fullblood wagyu hanger steak
1 x bunch scallions (about 6)
1 tablespoon olive oil
ΒΌ cup peanuts, chopped
2 tablespoons mint leaves, roughly chopped
2 teaspoons agave nectar
1 tablespoon lime juice
1 tablespoon rice wine vinegar
Kosher salt
Instructions
- Place a cast iron or stainless steel skillet over high heat.
- Prepare the scallions by cutting off the roots.
- Pat the hanger steak dry with a paper towel, cut into more manageable sections if necessary (I usually cut into 2-3 pieces to fit the pan). Season the pieces well on both sides with kosher salt.
- Place the steaks into the pan, and cook flipping every minute for about 5-7 minutes total cook time, or until the internal temperature reads 135f on a meat thermometer. Remove steaks from the pan, then rest under foil.
- Lay the scallions into the pan with the rendered wagyu fat, and char for a minute or two on each side until they soften and blister.
- Remove the scallions from the pan, roughly chop them then place in a bowl. Add the peanuts, olive oil, mint, agave, lime juice, vinegar, and a pinch of salt. Taste, and add more salt if needed.
- Slice hanger steak against the grain, then place the pieces onto the serving plate. Drizzle with the charred scallion salsa and serve.